As a Realtor with JohnHart Real Estate with a forever busy schedule, I understand the challenges of balancing work, family, and meal preparation. Busy parents need quick and easy recipes that are both delicious and nutritious. That's why I've compiled a list of my top 10 easy recipes that I highly recommend for busy families. These recipes require minimal prep time and use simple ingredients, making them perfect for hectic weeknights. Let's dive in!

 

Chicken Stir-Fry

YIELDS: 4 serving(s)

PREP TIME: 10 mins

TOTAL TIME: 30 mins

CAL/SERV: 366

You can practically throw any combination of protein, veggies, and sauce in a pan and call it good, but sometimes it’s helpful to have a basic formula to go off of. A stir-fry is my go-to weeknight dinner when I just don’t have the energy to spend a long time in the kitchen or hit the grocery store—this recipe is no exception. Make it as is for your best-ever version, then use it as a jumping-off point to create your perfect chicken stir-fry. 

Ingredients

• 1/2 c. reduced-sodium soy sauce
• 2 tbsp. honey
• 2 tsp. toasted sesame oil
• 1 tbsp. canola oil
• 1 head broccoli, cut into small florets
• 1 bell pepper, seeds and ribs removed, chopped
• 2 cloves garlic, finely chopped
• 1 lb. boneless, skinless chicken breast, cut into 1" pieces
• 1/3 c. cashews
• Freshly ground black pepper

Directions

1. In a small bowl, whisk soy sauce, honey, and sesame oil. 
2. In a large skillet over high heat, heat oil. Cook broccoli, bell pepper, and garlic, stirring frequently, until softened, about 5 minutes. Add chicken and cook, tossing occasionally, until golden brown and cooked through, about 8 minutes. Stir in cashews; season with pepper.
3. Pour sauce into skillet and bring to a simmer. Cook, stirring occasionally, until thickened, about 5 minutes.

 

Steak & Potato Skillet

YIELDS: 4 serving(s)

PREP TIME: 10 mins

TOTAL TIME: 30 mins

CAL/SERV: 660

Meat and potatoes will always be a winning combo, but it is crucial—and I mean very crucial—to keep things interesting. In this simple version of the dynamic duo, a skillet of crispy potatoes and tender, seared flank steak gets bathed in a tangy, savory garlic mustard butter sauce. Now that’s what I mean by interesting. Make it a complete meal by adding a simple arugula salad or your favorite oven-roasted veggies. Keep reading for tips on how to nail this simple dish.

Ingredients

• 1/2 c. plus 1 tbsp. canola oil, divided
• 1 lb. baby creamer potatoes, quartered
• Kosher salt 
• 3 cloves garlic, 2 smashed, 1 chopped
• 4 tbsp. unsalted butter
• 1 tbsp. chopped fresh rosemary
• 1 tbsp. chopped fresh thyme leaves
• 1 tbsp. Dijon mustard
• 1 tbsp. Worcestershire sauce
• Pinch of crushed red pepper flakes
• 1 lb. flank steak, cut into 2"x 1/2" strips
• Freshly ground black pepper

Directions

1. In a large skillet over medium heat, heat 1/2 cup oil. Arrange potatoes in a single layer with a cut side facing down; season with 1/2 teaspoon salt. Cook, undisturbed, until one side starts to brown, about 10 minutes. Toss potatoes so another cut side is facing down and add smashed garlic. Cook, undisturbed, until both sides are golden brown, 10 to 12 minutes more. Transfer potato mixture to a paper towel-lined plate.
2. Meanwhile, in a small saucepan over medium heat, melt butter. Once bubbling subsides, add chopped garlic and cook, stirring, until fragrant, about 2 minutes. Add rosemary and thyme and cook, stirring, until warmed through, about 1 minute more. Transfer butter mixture to a small bowl. Add mustard, Worcestershire sauce, and red pepper and vigorously whisk until smooth and emulsified.
3. Season steak with 1 teaspoon salt and 1/2 teaspoon black pepper. In same skillet over medium heat, heat 1 1/2 teaspoons oil. Arrange half of steak in skillet in a single layer and cook, undisturbed, until bottom starts to brown, about 2 minutes. Toss steak and continue cook until desired degree of doneness is reached and other side is starting to brown, 1 to 2 minutes more. Transfer steak to a plate. Repeat with remaining 1 1/2 teaspoons oil and steak. Return potatoes and steak to skillet and remove from heat.
4. Drizzle steak and potatoes with mustard butter sauce.

 

Cabbage Roll Skillet

YIELDS: 4 serving(s)

PREP TIME: 10 mins

TOTAL TIME: 45 mins

CAL/SERV: 519

Cabbage rolls just became a viable weeknight dinner with this quicker to make skillet dinner, which skips the cabbage rolling and gets dinner directly on the table. It’s less work, yet the payoff of a comforting home-cooked meal all the same. The cabbage will turn tender but stay a little bit more al denté than when you cook actual cabbage rolls, resulting in a nice textural contrast when you’re enjoying this in bowl form. Want to add a creamy layer to this dish? Top it all off with a dollop of sour cream or yogurt for the perfect finishing touch.

Ingredients

• 2 tbsp. extra-virgin olive oil
• 1 lb. (90% lean) ground beef
• 1 small yellow onion, finely chopped (about 1 c.)
• Kosher salt
• 1/2 c. long-grain white rice
• 4 cloves garlic, finely chopped
• 1 (14.5-oz.) can diced tomatoes
• 1 (8-oz.) can tomato sauce
• 2 tbsp. apple cider vinegar
• 1 1/2 tsp. Worcestershire sauce
• 1 tsp. smoked paprika
• 1/2 tsp. granulated sugar
• Large pinch of ground cinnamon
• Freshly ground black pepper
• 5 c. chopped green cabbage (from about 1 [9-oz.] head)
• 1 tbsp. chopped fresh dill or parsley leaves, plus more for serving

Directions

1. In a large, high-sided skillet over medium-high heat, heat oil. Add beef and onion; season with 1/2 teaspoon salt. Cook, breaking up beef with a wooden spoon, until beef is cooked through and browned and onion is tender, about 8 minutes. 
2. Add rice and garlic to skillet and cook, stirring occasionally, until rice is lightly toasted and garlic is fragrant and light golden, about 2 minutes. Add diced tomatoes, tomato sauce, vinegar, Worcestershire, paprika, granulated sugar, cinnamon, 3/4 cup water, 1/2 teaspoon salt, and 1/4 teaspoon pepper. 
3. Bring mixture to a boil, then arrange cabbage over rice mixture. Cover and reduce heat to medium-low. Simmer until rice and cabbage are tender and the liquid is mostly absorbed, 22 to 25 minutes.
4. Uncover, add dill, and stir to combine; season with salt and pepper. Sprinkle with more dill and serve.

 

One-Pot Pepperoncini Chicken & Rice

YIELDS: 4 serving(s)

PREP TIME: 15 mins

TOTAL TIME: 50 mins

CAL/SERV: 708

This easy one-pot dish comes together in under an hour and is good enough to be a complete meal. The creamy rice gets a zappy hit from the vinegary peppers that lean more sweet than spicy. Their sharpness lightens the dish, making it not feel so heavy while still being a comforting and satisfying meal. Deglazing the pan with the pickling liquid from the pepperoncini helps really flavor the rice. It feels a lot like the grown-up version of broccoli-cheese rice,and I want to make it every single night.

Ingredients

• 4 (6-oz.) boneless, skinless chicken breasts
• 2 tsp. dried oregano
• 1 tsp. garlic powder
• Kosher salt
• Freshly ground black pepper
• 2 tbsp. neutral oil
• 1 medium yellow onion, chopped 
• 4 cloves garlic, finely chopped
• 2 tbsp. unsalted butter
• 1 c. long-grain white rice, rinsed
• 1/2 c. liquid from jar of sliced pepperoncini
• 2 c. low-sodium chicken broth
• 1 c. half-and-half
• 1/2 tsp. crushed red pepper flakes
• 1 c. shredded mozzarella
• 1/2 c. sliced pepperoncini

Directions

1. Season chicken all over with oregano, garlic powder, salt, and black pepper. In a large skillet over medium-high heat, heat oil. Add chicken and cook, turning occasionally, until golden brown, about 6 minutes per side. Transfer to a plate.
2. Reduce heat to medium. Add onion and garlic and cook, stirring occasionally, until onion is softened, about 7 minutes. Add butter and stir until melted. Add rice and cook, stirring, until warmed through, about 1 minute. Pour in liquid from pepperoncini jar. Cook, stirring occasionally, until most of the liquid is evaporated, 1 to 2 minutes. Add broth, half-and-half, and red pepper. Return chicken and any accumulated juices to skillet. Bring to a boil, then reduce heat to medium-low. Cover and simmer, stirring often, until rice is tender and an instant-read thermometer inserted into thickest part of chicken registers 165°, about 15 minutes. 
3. Transfer chicken to a plate. Stir in mozzarella and pepperoncini until cheese is melty. Return chicken to skillet before serving.

 

Egg Roll Bowls

YIELDS: 4 serving(s)

PREP TIME: 10 mins

TOTAL TIME: 35 mins

CAL/SERV: 404

When I'm craving crispy egg rolls but need a more filling lunch option, I turn to these egg roll bowls. These unwrapped bowls are the perfect solution when you want all the flavors of the take-out snack, but are in need of something to keep you full for hours to come. Whether you’re low-carb, are looking for a creative lunch, or simply want to spice up your weeknight with an easy, budget-friendly dinner, these egg roll bowls are the way to go. Here’s how to make them, exactly as you like them: 

Ingredients

• 1 tbsp. vegetable oil
• 1 clove garlic, minced
• 1 tbsp. minced fresh ginger
• 1 lb. ground pork
• 1 tbsp. toasted sesame oil
• 1/2 onion, thinly sliced
• 1 c. shredded carrot
• 1/4 green cabbage, thinly sliced
• 1/4 c. low-sodium soy sauce
• 1 tbsp. sriracha
• Kosher salt
• 1 green onion, thinly sliced
• 1 tbsp. toasted sesame seeds

Directions

1. In a large skillet over medium heat, heat vegetable oil. Add garlic and ginger and cook until fragrant, 1 minute. Add pork and cook, stirring occasionally, until meat is golden in parts and cooked through, 8 to 10 minutes, breaking meat into small pieces with spoon or spatula.
2. Push pork to the side and add sesame oil. Add onion, carrot, and cabbage. Stir to combine with meat and add soy sauce and sriracha. Cook until cabbage is tender, 5 to 8 minutes. Season to taste with salt.
3. Transfer mixture to a serving dish and garnish with scallions and sesame seeds.

 

Salmon & Potato Skillet

YIELDS: 4 serving(s)

PREP TIME: 15 mins

TOTAL TIME: 45 mins

CAL/SERV: 628

The simple meat and potatoes combo in this salmon recipe was inspired by my grandpa’s favorite meal of canned salmon and russet potatoes, both fried in a huge cast-iron skillet. To give it my own twist, I went for a fresh skin-on fillet of salmon instead of canned, and waxy baby mixed potatoes instead of starchy russets. The result is a simple, hands-off dinner that will be ready to serve in just 45 minutes. Easy, delicious, and filling, this salmon and potato skillet is the answer to your dinner needs, whether you’re searching for a date night star or a weeknight dinner savior. 

Ingredients

• 2 cloves garlic, grated or finely chopped
• 1 tsp. crushed red pepper flakes
• 1 tsp. finely grated lemon zest
• 1 tsp. ground coriander
• 1 tsp. ground cumin
• 1/2 tsp. paprika
• 1/3 c. plus 1 tbsp. extra-virgin olive oil
• Kosher salt
• 1 (1-lb.) skin-on salmon fillet
• 1 1/2 lb. baby potatoes, halved
• Freshly ground black pepper
• 3/4 c. plain Greek yogurt
• 2 tbsp. chopped fresh dill, divided
• 2 tbsp. chopped fresh parsley, divided
• 2 small shallots, sliced into 1/4" rings
• Lemon wedges, for serving

Directions

1. Arrange a rack in center of oven; preheat to 450°. Place a large cast-iron skillet on rack. 
2. In a small bowl, combine garlic, red pepper flakes, lemon zest, coriander, cumin, paprika, 1/3 cup oil, and 1/2 teaspoon salt. Generously season salmon on both sides with salt and place in a shallow container. Pour half of marinade over salmon; set aside. 
3. In a large bowl, toss potatoes with 2 teaspoons salt, a few grinds of black pepper, and remaining 1 tablespoon oil. Carefully remove skillet from oven. Arrange potatoes cut side down in skillet and roast 20 minutes. 
4. Meanwhile, in a small bowl, combine remaining marinade, yogurt, 1 tablespoon dill, 1 tablespoon parsley, and a pinch of salt; set aside.
5. Remove skillet from oven. Using a spatula, pile potatoes to one side or create a space in the center of skillet. Arrange salmon skin side up next to potatoes. Scatter shallots around salmon. Roast 6 to 7 minutes, flip salmon, and continue to roast until salmon flesh easily flakes and skin is crisp, 2 to 3 minutes more.
6. Top with remaining 1 tablespoon dill and 1 tablespoon parsley. Serve with lemon wedges and reserved yogurt sauce alongside.

 

White Chicken Chili

YIELDS: 6 - 8 serving(s)

PREP TIME: 15 mins

TOTAL TIME: 50 mins

CAL/SERV: 554

As a cozy weeknight dinner or an addition to your game day spread, chili is the comfort food staple I can’t get enough of. I’ve created my fair share of variations on the classic, but this white chicken chili is one of my all-time favorites. Adding white beans makes this heartier than your average chicken noodle soup, and the addition of green chiles, jalapeño, and sour cream add the perfect amount of heat and creaminess to switch up classic chili. Plus, everything comes together in less than an hour, making it an easy, no-stress dinner to cozy up to any time of year. 

Ingredients

• 1 tbsp. neutral oil
• 1 medium yellow onion, chopped
• 1 jalapeño, seeded, finely chopped
• 2 cloves garlic, finely chopped
• 1 tsp. dried oregano
• 1 tsp. ground cumin
• 3 boneless, skinless chicken breasts, cut into thirds
• 5 c. low-sodium chicken broth
• 2 (4.5-oz.) cans green chiles
• Kosher salt
• Freshly ground black pepper
• 2 (15-oz.) cans white beans, drained, rinsed
• 1 1/2 c. frozen corn
• 1/2 c. sour cream
• 1 avocado, thinly sliced, for serving
• 1/4 c. chopped fresh cilantro, for serving
• 1/4 c. crushed tortilla chips, for serving
• 1/4 c. shredded Monterey Jack, for serving

Directions

1. In a large pot over medium heat, heat oil. Add onion and jalapeño and cook, stirring, until softened, about 8 minutes. Add garlic, oregano, and cumin and cook, stirring, until fragrant, about 1 minute. Add chicken, broth, and chiles; season with salt and pepper. Bring to a boil, then reduce heat and simmer, uncovered, until chicken is tender and cooked through, 10 to 12 minutes. Transfer chicken to a plate and shred with 2 forks. 
2. Add beans to pot and bring to a simmer. Cook, smashing about one-quarter of beans with a wooden spoon, until slightly thickened, about 10 minutes. Add corn and shredded chicken and cook, stirring, until heated through, about 1 minute more. Remove from heat and stir in sour cream.
3. Ladle chili into bowls. Top with avocado, cilantro, chips, and cheese.

 

Freezer Burritos

YIELDS: 8 serving(s)

PREP TIME: 10 mins

TOTAL TIME: 35 mins

CAL/SERV: 683

Whether you’re craving a hit of nostalgia or looking to stock up on easy after-school snacks, these beef and bean freezer burritos will make you want to clear some space in the icebox. To make these after-school/work snacks, ground beef gets simmered in hearty spiced tomato sauce, then layered into a  flour tortilla with refried beans, rice, and a blend of Monterey Jack and cheddar cheese. Even though the goal is to get these wrapped and in the freezer for a future snack, we won’t judge if you eat one right away.

Ingredients

• 2 tbsp. canola oil, divided
• 1 lb. ground beef
• 1 tbsp. taco seasoning
• 1 tsp. kosher salt, plus more
• 1 jalapeño, seeds removed, finely chopped
• 1/2 c. chopped red onion
• 2 cloves garlic, chopped
• 1 (15-oz.) can fire roasted diced tomatoes with green chiles
• Freshly ground black pepper
• 1 (15-oz.) can refried black or pinto beans or homamade refried beans  
• 4 oz. Monterey Jack cheese, shredded
• 4 oz. sharp cheddar cheese, shredded
• 8 (10") flour tortillas
• 2 c. cooked white or brown rice, cooled

Directions

1. In a large skillet over medium-high heat, heat 1 tablespoon oil. Add beef, taco seasoning, and salt and cook, breaking up beef into small pieces with a wooden spoon, until no longer pink, 6 to 7 minutes. Using a slotted spoon, transfer beef to a plate. 
2. Reduce heat to medium. Cook jalapeño and onion, stirring occasionally, until onions begin to soften, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Stir in tomatoes and cook, stirring occasionally, until slightly reduced, 3 to 5 minutes. Return beef to skillet and stir to combine; season with salt and pepper. Let cool.
3. In a medium bowl, whisk beans and remaining 1 tablespoon oil until smooth. In another medium bowl, combine Monterey Jack and cheddar cheese.
4. Spread 1/4 cup beans mixture across the center of a tortilla, leaving a 1" border. Top with 1/4 cup rice, then 1/3 cup beef mixture and 1/4 cup cheese mixture. Fold in sides of tortilla, then tightly roll tortilla away from you, keeping sides tucked in, until a burrito shape forms. Using a small dab of beans, seal burrito. Repeat with remaining ingredients to make 7 more.
5. Wrap each burrito in a layer of plastic wrap, then in a layer of foil. Place in a freezer-safe bag and freeze up to 3 months.

To reheat the burrito in the microwave: Unwrap burrito, then wrap in a damp paper towel. Microwave on 70% power, turning burrito halfway through, until warmed through, 5 to 6 minutes. If desired, air fry at 400° until tortilla is crispy, 2 to 3 minutes, or crisp in a skillet over medium heat with 1 tablespoon neutral oil for 3 to 4 minutes.

To reheat the burrito in the air fryer: Unwrap burrito and cook in air fryer at 375° until warmed through, about 15 minutes.

 

Feta & Herb-Crusted Salmon

YIELDS: 6 serving(s)

PREP TIME: 10 mins

TOTAL TIME: 35 mins

CAL/SERV: 534

I get it, salmon can be a little… intimidating. Trust me, though—you’ve just gotta find the cooking method that works for you. One of my favorites? Covering a whole fish, rather than individual fillets, with fun toppings to add flavor all on just one sheet pan.For this Mediterranean-inspired version, you just arrange your salmon on a sheet tray (lined with aluminum foil for the easiest cleanup), sprinkle on the toppings, and bake it for 25 minutes. No flipping, no sticking, and no mess!

Ingredients

• Cooking spray
• 1 large salmon fillet (about 2 1/4 lb.)
• 3/4 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper
• 1/4 c. mayonnaise
• 1 1/2 c. crumbled feta (about 7 oz.)
• 1/4 c. chopped fresh parsley
• 2 tbsp. chopped fresh dill
• 1 tsp. finely grated lemon zest
• 1 clove garlic, finely chopped
• Lemon wedges, for serving

Directions

1. Preheat oven to 400°. Line a large baking sheet with foil and grease with cooking spray. 
2. Arrange salmon flesh side up on prepared sheet; season flesh side with salt and pepper. Spread mayonnaise over flesh side.
3. In a medium bowl, toss feta, parsley, dill, lemon zest, and garlic just to combine, leaving feta in crumbles. Sprinkle over mayonnaise. 
4. Bake salmon until just cooked through and flesh easily flakes with a fork, about 25 minutes. Serve warm with lemon wedges alongside.

 

 French Bread Pizza

YIELDS: 4 serving(s)

PREP TIME: 15 mins

TOTAL TIME: 45 mins

We've all been there: You're craving homemade pizza, but you want it fast—no time to deal with rolling out finicky pizza dough.The solution? Grab a loaf of  French bread, and get ready for the pizza hack of a lifetime. Instead of dealing with dough, use a loaf to create the delicious base to your pizza. Not only will it get perfectly crisp in the oven, but it's so easy to create—simply toast your bread, add your desired topping, bake and voila! Pizza night has never been easier. 

Ingredients

• 1 loaf French bread
• 4 tbsp. butter, melted
• 2 cloves garlic, minced
• 1 c. marinara or pizza sauce
• 1 1/2 c. shredded mozzarella
• Pepperoni slices
• 2 tbsp. freshly grated Parmesan
• Crushed red pepper flakes
• Freshly chopped basil, for topping

Directions

1. Preheat oven to 400°. Slice bread in half lengthwise. Mix melted butter and garlic together and brush all over cut side of bread. Bake for 10 minutes to lightly toast. 
2. Spread marinara on top and top with mozzarella, pepperoni slices, parmesan, and red pepper flakes. Bake again until cheese is melty, 10 minutes more. 
3. Top with basil to serve.

With these top 10 easy recipes, busy parents can enjoy delicious homemade meals without the stress of lengthy preparation times. From quick stir-fries to comforting soups and hearty skillets, there's something for everyone on this list. So, the next time you're strapped for time, give one of these recipes a try and enjoy a delicious meal with your family!

 

All the best,

Nathan Derry

JohnHart Real Estate

📍JohnHart Real Estate

📞(424) 303-0440

📧 nathan@jhagents.com

👨🏽‍💻 itsnathanderry.com

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